Cranberry Mousse with Raspberry Sauce

Makes 16 servings

AFR Tested

Cranberry Mousse with Raspberry Sauce

Cooked, sweetened fresh cranberries color this molded dessert, a past winner in the Warrens (Wis.) Cranberry Festival. It's featured in Marcia Adams' "Heartland: The Best of the Old and the New From Midwest Kitchens" (Clarkson Potter, 1991).

Ingredients

  • Mousse
  • 12 ounces (3 cups) fresh or frozen cranberries
  • 2 cups sugar
  • 4 cups cranberry juice cocktail
  • 3 envelopes unflavored gelatin
  • 1/3 cup kirsch or light rum
  • 2 teaspoons grated orange rind
  • 2 cups heavy whipping cream
  • Pinch of salt

  • Raspberry sauce:
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1 jar (12 ounces) seedless raspberry preserves
  • ¼ cup kirsch or light rum

Instructions

Rinse the cranberries, discarding any stems and blemished berries. Transfer to a medium saucepan and combine with the sugar and 1 cup of the cranberry juice. Bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.

In a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften, about 5 minutes. Stir gelatin into the hot cranberry mixture, then add the remaining 2 cups of cranberry juice, kirsch and orange rind. Transfer to a large bowl and refrigerate until slightly thickened, about 2 or 3 hours. (See note.)

In a chilled mixing bowl, whip the cream and salt until stiff peaks form. Fold the whipped cream into the slightly thickened gelatin mixture. Pour the mixture into a 2-quart mold lightly sprayed with vegetable spray. Chill until firm, about 4 hours or overnight.

To prepare the sauce, press the raspberries and juice through a sieve and discard the seeds -- or, if you prefer, simply mash berries. Stir in the preserves and kirsch; mix well. Cover and refrigerate.

When ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen, and invert onto a serving platter. Serve with a little raspberry sauce spooned over each serving.

Be careful not to let initial gelatin mixture firm up, or it won't incorporate evenly into whipped cream -- as accompanying photo shows.

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